This creamy pumpkin and bacon pasta is the ultimate comfort food! As the leaves turn amber and the air gets crisper, there's nothing quite like this warm, hearty pasta dish to end your day.
The dish is a symphony of rich and hearty flavours, and marries the sweetness of pumpkin with the indulgent smokiness of bacon, creating the creamiest, most indulgent pasta recipe you can imagine!
This creamy bacon and pumpkin pasta is easily amongst my top favourite pasta recipes ever!
The mixture of pumpkin, garlic, and rosemary takes a trip to the oven, joined by the smoked bacon rashers for the final 10 minutes of roasting.
Following that, simply blitz everything together in a food processor or blender along with single cream, mustard, Parmesan, and a cup of the pasta's cooking water, resulting in a lusciously smooth and glossy pumpkin pasta sauce that is nothing short of AMAZING!
✔️ Why should you try it?
- The recipe harnesses the rich and earthy flavours of pumpkin, making it a perfect dish to enjoy during the autumn season.
- With just a few simple steps, you can whip up this luxurious dish in no time, making it an ideal choice for a quick yet satisfying meal.
- This creamy pumpkin and bacon pasta can serve as a comforting weeknight dinner or a star dish at a dinner party.
- Pumpkins are not only delicious but also packed with vital nutrients, including vitamins A and C, making this dish a tasty way to incorporate more vitamins into your diet.
- Pasta - use any shape pasta you like. I prefer using short pasta like rigatoni or fusili.
- Olive Oil - 2 tablespoons drizzled over the pumpkin before roasting.
- Pumpkin - 1 small pumpkin, peeled, deseeded, and chopped into bite-size chunks.
- Rosemary - a woody herb that pairs well with pumpkin.
- Garlic Cloves - kept in their skins while roasting.
- Smoked Streaky Bacon - 6 rashers are needed.
- Single Cream - helps create the silky smooth sauce.
- Parmesan - for extra umami flavour.
- Dijon Mustard - delivers a wonderful bite and depth of flavour to the sauce.
- Lemon Juice - a squeeze of fresh lemon juice helps cut through the creamy richness of the sauce.
- Salt & Pepper - for seasoning.
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
One: Preheat the oven to 190°C (170 fan/ 375F/ Gas 5) and place the cubed pumpkin, garlic cloves (in skin), and rosemary in a large roasting tray. Drizzle with oil, season with salt and pepper, and roast in the oven for 35 minutes until the pumpkin is soft.
Two: Lay the bacon rashers over the pumpkin and pop the tray back in the oven for 10 more minutes. Meanwhile, cook the pasta according to packet instructions, and before draining, reserve 1 cup of pasta cooking water for the sauce.
Three: Once the bacon is cooked, tip everything into a food processor (reserving 2 rashers of bacon for sprinkling on top of the pasta later). Make sure you squeeze the garlic from the skins first though! Whilst the processor is on add the cream, mustard, Parmesan, lemon juice, and as much pasta cooking water as you need to create a smooth pasta sauce.
Four: Toss the sauce with the cooked pasta and serve sprinkled with chopped smoked bacon and more grated Parmesan.
💭 Top tips
- Don't forget to squeeze the cooked garlic from their skins before you put them in the food processor.
- The reserved pasta water is essential for making the sauce silky, smooth and glossy, so reserve a cupful before you drain the pasta.
- Add other herbs such as thyme or oregano if you have them to hand. The more herbs the better!
🍴 Serving suggestions
This hearty dish is truly a meal in itself! However, if you fancy adding something extra, a delicious piece of focaccia would be a perfect choice.
To complement the meal and balance the richness of the sauce, a dry white wine like a Sauvignon Blanc would pair beautifully with the pasta.
- Swap the pumpkin for butternut squash.
- Make it veggie by omitting the bacon and using vegetarian hard cheese instead of Parmesan.
- Increase the veggies by adding petit pois or fresh spinach leaves to the pasta for the last few minutes of cooking.
- Make it healthier by swapping the single cream for half fat creme fraiche. You'll need more pasta cooking water to thin the sauce out.
This is one pasta recipe where eating it fresh is best!
While you can store leftover sauce in the fridge and reheat it, it might lose that glossy, silky-smooth texture that makes it so special.
Wash the pumpkin and cut it in half.
Using a spoon, deseed the middle of the pumpkin, making sure you remove all of the seeds and stringy membrane.
Peel the skin with a sharp knife.
Finally, cut the pumpkin into bitesize chunks ready for roasting in the oven.
Some more delicious pasta recipes to try!
- Easy Chorizo and Pepper Pasta
- Creamy Boursin Pasta
- Creamy Cajun Chicken Pasta
- Halloumi Pasta
- Cheesy Chicken and Broccoli Pasta Bake
- Easy Pesto Pasta
🍽️ More pumpkin recipes
Creamy Pumpkin and Bacon Pasta
- 350 g Pasta
- 2 tablespoon Olive Oil
- 500 g Pumpkin peeled and cut into bite-size pieces
- 2 Rosemary sprigs
- 4 Garlic Cloves in their skins
- 6 Smoked Bacon rashers
- 300 ml Single Cream
- 75 g Parmesan grated
- ½ teaspoon Dijon Mustard
- 1 tablespoon Lemon Juice
- Salt and Pepper
- Preheat the oven to 190°c (170 fan/ 375F/ Gas 5). Place the cubed pumpkin, rosemary and garlic in their skins in a large roasting tin. Drizzle with oil and sprinkle with salt and pepper. Roast in the oven for 35 minutes.2 tablespoon Olive Oil, 500 g Pumpkin, 2 Rosemary sprigs, 4 Garlic Cloves
- Meanwhile cook the pasta according to instructions and reserve 1 cup of pasta cooking water for later.350 g Pasta
- Take the roasting tray out of the oven and lay the 6 bacon rashers on top. Return to the oven for another 10 minutes.6 Smoked Bacon rashers
- Squeeze the garlic out of their skins and place the pumpkin, rosemary, garlic and 4 of the bacon rashers (reserving the remaining 2 rashers for sprinkling on top of the pasta later) in a food processor with the single cream, lemon juice, Parmesan and dijon mustard. Blitz in the processor until smooth, then gradually add enough of the reserved pasta water to make a glossy silky pumpkin pasta sauce. Season with salt and pepper.300 ml Single Cream, 75 g Parmesan, ½ teaspoon Dijon Mustard, 1 tablespoon Lemon Juice, Salt and Pepper
- Toss the pumpkin sauce with the pasta then chop the reserved bacon rashers into small pieces and sprinkle on top.